A holiday without a gooey, pecan-studded pie is unthinkable! This light pecan pie holds back a bit so when dessert is ready to be served, you won’t have to think twice about diving into this pie. (Not that you should, you’re celebrating after all!) Still, this lighter recipe includes oats and egg whites in the filling, which cuts down on calories for those who are counting. The result is a beautiful golden-brown pie brimming with a luscious, caramel-y filling. You won’t even be able to taste the difference!
Decadent Pecan Pie (lighter recipe)
- Prep Time 20 min
- Total 1 hr 55 min
- Servings 8
- Ingredients 13
Ingredients
Pastry
- 1 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening
- 2 to 3 tablespoons cold water
Filling
- 2/3 cup sugar
- 1/4 cup margarine, melted
- 1 cup corn syrup
- 1/2 teaspoon salt
- 1 egg
- 4 egg whites
- 1 teaspoon vanilla
- 1/2 cup quick-cooking or old-fashioned oats
- 1/2 cup chopped pecans
Make With
Gold Medal Flour
Instructions
-
Step1In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
-
Step2Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
-
Step3Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
-
Step4In medium bowl, beat sugar, margarine, corn syrup, 1/2 teaspoon salt, the egg and egg whites with wire whisk or hand beater until well blended. Stir in oats and pecans. Pour into pastry-lined pie plate.
-
Step5Bake 40 to 50 minutes or until center is set. Cool completely.
Nutrition
470
Calories
21g
Total Fat
6g
Protein
65g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 190
- Total Fat
- 21g
- 33%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 3 1/2g
- Cholesterol
- 25mg
- 9%
- Sodium
- 450mg
- 19%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 65g
- 22%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 33g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved